------------------------------------BASE------------------------------------
  1 1/2 c  Soft coconut macaroon cookie

------------------------------------BODY------------------------------------
      3 pk 8-ounce cream cheese, soften

    3/4 c  Sugar

      4 ea Eggs

    1/2 c  Sour cream

    1/2 c  Whipping cream

      2 T  Sweet sherry

      1 t  Vanilla

----------------------------------TOPPING----------------------------------
      1 ea 10-ounce jar raspberry prese

    1/2 c  Whipping cream, whipped

      1 x  Toasted slivered almonds

   BASE: Press crumbs onto bottom of greased 9-inch springform pan. Bake
  at 325, 15 minutes.
   BODY: Combine cream cheese and sugar, mixing at medium speed on
  electric mixer until well blended.  Add eggs, one at a time, mixing
  well after each addition.  Blend in sour cream, whipping cream,
  sherry and vanilla; pour over crust.  Bake at 325, 1 hour and 10
  minutes.  Loosen cake from rim of pan; cool before removing rim of
  pan; cool before removing rim of pan.  Chill.
   TOPPING: Heat preserves in saucepan over low heat until melted.
   Strain to remove seeds.  Spoon over cheesecake, spreading to edges.
   Top with whipped cream and almonds.